Tender beef is cooked in a flavorful red chili sauce to create the rich and filling dish known as Chile Colorado. For a filling dinner, try this Paleo version, which makes use of traditional spices and healthful ingredients.
Ingredients: 2 lbs beef chuck roast, cut into 1-inch cubes. 2 tbsp coconut oil. 1 onion, chopped. 4 cloves garlic, minced. 2 cups beef broth. 1 14.5 oz can diced tomatoes. 3 tbsp chili powder. 1 tbsp ground cumin. 1 tsp dried oregano. Salt and pepper to taste.
Instructions: In a large skillet, heat coconut oil over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer the browned beef to a plate and set aside. In the same skillet, add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes. Return the beef to the skillet. Pour in beef broth and diced tomatoes with their juices. Stir in chili powder, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 120 minutes
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